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Mon, Apr 25 2016 post by Carisa From messestomemories

Taco Braid

Put a unique and fun twist on tacos with this Taco Braid! You've never had tacos this fancy before!

If you are wanting a fancy, fun dinner tonight, try out this delicious taco braid. Rhodes makes it so easy to throw this together with their delicious dinner rolls. 

Taco Braid - a fun twist for Taco Tuesday!

This is a simple dinner dish with all your favorite taco flavors! We love tacos and eat them all the time. The kids request them at least once a week! It is nice to mix it up and have our favorite taco flavors wrapped in a light and fluffy roll with a crispy, crunchy crust!

Taco Braid - a fun twist for Taco Tuesday!

I promise, this dish is very kid-approved! We paired the taco braid with pico de gallo and sour cream. I added a whole spoonful of jalapenos to mine to take the spice up a level! Yummo!!

You ready to find out how to make this beautiful, fun and delicious taco braid!?

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Grab 12 dinner rolls and thaw to room temperature. Combine into one big ball and then roll out onto a floured or greased surface. You'll want to create about a 12 x 16 rectangle. Cover and let rest!

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Brown your meat with the onion. Add your taco seasoning and water, mix well and cook until water is absorbed. Finally add your beans, diced tomatoes and green chilies. Mix it all up! 

How to make a Taco Braid

Once your meat is ready, its time to prep the braid! You'll want do do these next steps quickly. Mark a 4 inch space in the middle of your dough rectangle. Spread refried beans down the middle of the dough. Carefully add the taco meat on top! Sprinkle on a little shredded cheese... or a lot! Cut approximately 1 inch strips down each side with a knife or pizza cutter. Fold both ends in and start your braid by taking turns overlapping the two sides. 

Rhodes Taco BraidContinue braiding until the braid is complete. Slip the last strip underneath and secure it tightly! Transfer the taco braid carefully to a baking tray. Cover and let raise for another 30 minutes. 

Rhodes Taco Braid

Bake at 350 for 30-45 minutes. Transfer to a cutting board and let cool for just a minute. But not too long because this braid is BEST nice and warm and crispy!

Rhodes Taco Braid - a delicious weeknight dinner!

Cut and serve with lettuce, pico de gallo and sour cream! This is a delicious week day meal!

Rhodes Taco Braid

Scrumptious! I love meals that make the whole family happy!

Posted in Main Dish
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Taco Braid

Servings: 8-12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 35 min

Delicious taco ingredients all wrapped up in delicious dough!

Taco Braid
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Ingredients

12 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 pound lean ground beef
1/2 cup diced onion
2-3 tablespoons taco seasoning
1/3 cup water
15 ounce can black beans, drained and rinsed
10 ounce can tomatoes and green chilies, drained
1/2 cup refried beans
2 cups grated cheddar cheese
lettuce, salsa and sour cream

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12 x 16 inch rectangle. Cover with plastic wrap and let rest.

Brown ground beef and onion and drain. Add taco seasoning and water and cook until water is absorbed. Add beans and tomatoes and stir well.

Remove wrap from dough and gently mark a 4 inch space down the center of the 16 inch length of dough. Then mark 1 1/2 inch strips going the opposite way on either side of the 4 inch space.

Spread refried beans over the 4 inch space. Carefully mound the filling on top of the refried beans. Place cheese on top of filling. Cut marked side strips with a pizza cutter or sharp knife. Begin braid by folding top and bottom strips toward filling. Then, starting at one end, braid strips left over right and right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 30-35 minutes. Serve with lettuce, salsa and sour cream.

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